Wonderfully moist and almost good for you. At about 250 calories and 7 grams of fat you get one of the best carrot cakes I have had plus it won’t leave a pool of oil on the plate. I away though carrot cake would be hard to make. Nope… it was relatively easy with 3/10 skill level and just a little more work than a coffee cake. You can do this cake.
A normal recipe for carrot cake starts with a cup of oil. Read that as almost 2000 calories and you have not added even a carrot yet. You can’t really do that very often. So I looked around a lot for just the right recipe. Many had “odd” ingredients. While I’m not a “all natural” guy, it still needs to be reasonably natural ingredients.
The best of the recipes was Super Moist Carrot Cake with Cream Cheese Frosting by Gina at Skinnytaste.com. I loved that it uses normal common ingredients. But I can never keep my fingers off a recipe but made only a few minor adjustments. I want two layers. Carrot cake “needs” to be two layers. A few minor changes in ingredients and since I was doing layers, I needed more frosting so I changed that around a little.
An easy 5. Much better then a lot of full fat carrot cake. I like a carrot cake that has what I would term “good crumb” and this has it. I don’t want a pound cake texture. Along with great taste.
Notes: This recipe uses a 20 oz can of pineapple where many others use 8 oz. Even with all the pineapple, you don’t taste it. It seems to belong there plus it keeps it moist. The cake itself is 160 calories. The frosting adds about 90 calories. Combined with just under 7 grams of fat.
Preheat the oven to 350 not convection. Look at all that good stuff.
Spray two 9″ round baking pans with a good coat of PAM.
Peal and grate 3-4 medium carrots to get about 2 cups of carrots. A little more or less should be fine.
Chop 1/2 cup of walnuts.
Drain one 20 oz can of crushed pineapple.
In a medium bowl, combine 2 eggs, 2 T oil and 2 t vanilla. Mix well, then add in the carrots, pineapple and 1/4 cup of the walnuts.
In a large bowl mix 3/4 cups each of AP flour and whole wheat flour, 1 cup sugar, 1/4 c flaked sweetened coconut, 2 t baking soda, 1 t salt and 2 t cinnamon. Mix well. Now fold the wet into the dry and keep folding until all is incorporated.
Divide into the two baking pans and spread reasonable smooth. Bake until tooth pick comes out clean. About 30-35 minutes. Remove and allow to cool in pan for about 5 minutes. Then invert pans on cooling rake and remove from pans and allow to cook completely (at least 30 minutes)
While cake is cooling, it is cream cheese frosting time.
Mix together 8 oz of reduce fat cream cheese (not fat free), 1 t vanilla and 1 T milk. Beat on well. Slowly add 2 cups of powdered sugar while continuing to beat. You may need 1-2 more teaspoons of milk to get the texture you want.
Place the first layer on a plate. Cover with about 1/3 of the frosting and spread evenly. Add second lay and use about 1/3 on top and 1/3 on the the sides.
Add the final 1/4 cup of chopped nuts to the top.
November 24 2013
I always have a hard time resisting.
These will make the perfect “hostess gift” for that holiday party. And nobody will believe you did it yourself at home. What could be better? Plus it’s an easy cook. A 2/10 (maybe a 1/10) skill level. It’s time to impress your friends with you cooking ability.
I started with looking at crock pot recipes since they are always easy… right. Nope, really they were more work. You had to go back to the pot frequent to stir for hours. There were stove top methods but they are full of “cooking stuff” that increased the skill (read more likely that I would mess up) and more importantly the work level was higher. The oven recipes are the obvious choice. I have no specific “inspiration” recipe here, since there were many that were close to what I did.
Be sure to use raw nuts not roasted. I used almonds but pecans or walnuts all should be fine and I put that option in the recipe.
There are several variations suggested out there. Some use all or half brown sugar for the white sugar. Some increase the sugar, some decrease it. Some are using splenda as part of the sugar (low carb/diabetics). Some double the cinnamon or added a little cumin for that “sugar and spice” taste. A few increase cooking time to make the nuts crispier. But I thing this later group have oven temperature issues.
November 24 2013
Thanksgiving is THE food holiday and it hard to just do a routine recipe post. I want to do more so here is some help for the beginner along with suggested recipes. Have a Happy Holiday.
There are several easy ways to get help with the bird.
First Butterball is again offering their Turkey Talk-Line® that has been around for 29 years but some of you young ones out there many not have heard of them. They offer LIVE help just a phone call away. Phone number is 1-800-BUTTERBALL
(1-800-288-8372). Nov. 1 through Dec. 28, weekdays 8 a.m. to 8 p.m. CST; Saturday
and Sunday, 8 a.m. to 6 p.m. CST; Thanksgiving Day, 6 a.m. to 6 p.m.
CST; Nov. 24 to Dec. 25, weekdays, 8 a.m. to 6 p.m. CST. Their web link is http://www.butterball.com/tips-how-tos/turkey-experts/overview.
Second The USDA has a excellent web page at http://www.fsis.usda.gov/FACTSheets/Lets_Talk_Turkey/index.asp . In addition there is the Meat and Poultry hotline at that is at (888) 674-6854 from 10a.m. to 4 p.m. Eastern Time, Monday through
Friday. It is closed weekends and holidays, except Thanksgiving. Thanksgiving hours are 8:00 a.m. to 2:00 p.m., Eastern Time.
Remember that the safe internal temperature for all poultry is 165. This MUST be check with a thermometer.
Other miscellaneous but interesting hotlines
- Reynolds Turkey Tips Line(800) 745-4000 Open through December 31, 24 hours a day, 7 days a week. I guess if you need help with your foil… HA HA… I’m sure they are helpful but it’s hard to resist.
- For pumpkin pie help Libby Consumer Hot Line: 1-800-854-0374
- Crisco Pie Hotline (877) 367-7438 toll-free.
Don’t forget my post on food safety Holiday Food Safety